We investigated the temperature dependence of foamability, foam stability and foam structure between 5 and 60°C for four types of milk: ultra-high temperature processed milk and pasteurized milk, each with 1.5 and 3.5% fat content. All foam measurements were performed using the KRÜSS DFA100. We found that foamability and foam stability exhibit a strong minimum at 25°C thereby extending the existing literature with novel data. These and our temperature dependent dynamic surface tension data of the investigated milks support the idea that the state of the milk-fat globule is responsible for detrimental effects on the foaming behavior. We will show how at ~25°C the partially crystalline state of the milk-fat globules negatively affects foaming properties. Finally, we determined for the first time the temperature and time dependence of the foam structure for all investigated milks. With this the aging behavior of the foams can be characterized and differences in foam structure‘s homogeneity can be related to foam stability.